Richard Meier & Partners
A New Fusion of Modern Design and Haute Chinese Cuisine in New York City.
The newly inaugurated restaurant 66, a collaboration between Richard Meier, Jean Georges Vongerichten and Phil Suarez, achieves a new relationship between design and food and brings a modern approach to traditional Chinese cuisine.
Located on the ground floor of the Textile Building in Tribeca, the restaurant seats approximately 150 dining guests and has a lounge area, which accommodates an additional 25-seated guests. A 12-foot tall curved glass wall defines the entry.
The open space has large, frosted glass panels insinuating subdivided dining areas, and built?in leather seating with tall stainless steel mesh backs. The floor is bamboo. Large fish tanks add interest and movement while separating the dining area from the kitchen. Guests may view the kitchen activities through these tanks.
Bartenders appear shadow like as they prepare drinks for guests behind a frosted glass wall along a 40-seat table providing a communal experience for both dining and bar services. Overhead, red silk banners, depicting Chinese ideograms, hang from large square coffers recessed in the 12' high ceiling over the 44-foot poured epoxy resin table.
Dining tables are constructed of ice blue poured epoxy resin with stainless steel bases. Eames chairs by Herman Miller and Bertoia stools by Knoll complete the dining room furniture; while Cassina chairs and Eero Saarinen tables by Knoll are used in the lounge.
The china is from the Bernardaud Ji Qing collection; the silverware is by Guy Degrenne. Staff is dressed in uniforms created by the Chinese designer Vivienne Tam. Ceiling coves conceal all lighting, giving the space a warm and sensual radiance. Column are concealed in the wall like a Chinese lantern.
The Textile Building was designed in 1901 by Henry J. Hardenbergh; architect of the famed Dakota building and the Plaza Hotel in New York City. The restaurant 66 is the sixth restaurant for famed Chef Jean Georges Vongerichten in New York City and his 12th restaurant worldwide.
Last updated: December 17, 2012